Banana Bread


We had a couple of bananas that were getting mushy, so obviously the best solution was to make banana bread! This is one of my go-to recipes for bread, since it’s super easy and doesn’t take as long as other breads. This bread is delicious because it has a soft, moist inside, while the outside gives it a nice crunch. And if you’re craving extra crunch, just add walnuts to this recipe for some tasty banana nut bread. Serve up slices either plain or with a slab of butter.



Baking Notes!

  • You want to use ripe, slightly mushy bananas for this bread for the best results. It usually works best if you have a couple of bananas lying around that you want to use before they go bad.
  • Keep in mind that the batter will rise during baking, so be sure to leave enough room in the pan to allow it to do so. I filled mine up about 3/4ths of the way, which seemed to work out perfectly.
  • Depending on your oven, the baking time might vary a bit. The best way to test if your bread is done is to stick a toothpick in the middle: if it comes out clean, it’s done!
  • Plastic wrap or foil are the best ways to keep the bread fresh.

Banana Nut Bread

Prep Time: 10-15 minutes | Bake Time: 45 minutes

# of Servings: 1 loaf


  • 2 ripe bananas
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 2 cups flour
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/2 cup walnut pieces (optional)


  1. Preheat oven to 350, and spray glass bread pan with cooking spray.
  2. In a large bowl, combine the bananas, sugar, baking soda, and salt. Mix at medium speed for about a minute, or until everything is well blended.
  3. Add eggs one at a time, mixing thoroughly with each addition.
  4. Mix in flour, milk, and oil, and mix until smooth.
  5. Combine vanilla and nutmeg.
  6. If desired, fold walnut pieces into the batter.
  7. Pour batter into the pan, then bake for 45 minutes. Allow bread to cool completely before removing from pan.